How to make
Preparation of the white part:
Carefully mix the cream cheese with the egg and sweetener and set it aside. Use a spatula. Do not stir with a whisk or mixer.
Preparation of the brown part:
In two bowls separate the whites from the yolks. Gradually add all other ingredients to the yolks and mix with a whisk. Do not use a mixer.
Beat the egg whites with a mixer. Beat them well by turning the bowl so they don't lose volume.
Add the egg whites to the yolks in two parts and gently mix with a spatula.
Grease the molds that you will use with a little butter. I use small silicone muffin tins. First, put in each mold 2 tsp. from the brown mixture. Then put 1 full tsp. of the white mixture. Here, if desired, you can add jam or fresh fruit, but a little. Finally, add a full tsp. of the brown mixture on top.
I baked my muffins in the air fryer on the bake program for 15 minutes at 340°F (170°C).
You can also bake keto cheesecake muffins in the oven at 360°F (180°C). The time will also be different, maybe around 25-30 minutes.
14 sweet muffins are made from these ingredients.
